Beef Pie with Kale and Parmigiano-Reggiano

Turn Mario's Osso Buco into tonight's savory pie, full of vegetables and a creamy parmigiano sauce.

Ingredients

step-by-step directions

Ingredients

Beef Pie with Kale and Parmigiano-Reggiano

For the Parmigiano Bechamel:

6 tablespoons Butter

1/2 cup Flour

2 1/2 cups Milk

1/8 teaspoon grated Nutmeg

3 Egg Yolks

2 cups Parmigiano-Reggiano (freshly grated)

Salt and Pepper to taste

For the Meat Pie:

3 Tablespoons Extra-Virgin Olive Oil

2 medium Onions (chopped)

3 medium Carrots (sliced into 1/4-inch coins)

2 Garlic cloves (sliced)

3 Thyme sprigs (leaves torn)

1 teaspoon Red Chili Flakes

3 cups leftover braised Beef or Pork

1 bunch Curly Leaf Kale (rinsed and roughly chopped)

1 cup Dry White Wine

Salt and Pepper to taste

fresh Parsley to garnish

Directions

For the Parmigiano Bechamel: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until pale and smooth, 2 minutes.

Still whisking constantly, add the milk and cook until thickened. Season with salt, pepper, and nutmeg.

In a medium bowl, whisk together the egg yolks, Parmigiano-Reggiano and a ladle or two of the bechamel. Transfer the contents of the bowl to the remaining bechamel and stir to combine.

For the Meat Pie: Preheat oven on broil. Heat a cast iron skillet over skillet over medium-high with a few tablespoons of olive oil. Add onions and carrots to saute for 3 minutes, seasoning with salt and pepper. Add the garlic, thyme and red chili flakes. Cook just until fragrant, about 30 seconds.

Add the leftover meat, stirring to combine with the vegetables. Then add the kale and season with salt and pepper.

Deglaze with white wine, scrapping up any bits off the bottom of the pan. Cook for 2 to 3 minutes until the kale has wilted down. Remove from the heat, pack down with the back of a wooden spoon. Top with the Parmigiano Bechamel mixture.

Place in the oven and cook until bubbling and golden on top, about 35 to 40 minutes. Remove from oven and allow to cool for 5 minutes before serving. Garnish with parsley and freshly grated Parmigiano-Reggiano.